Description
A creamy, no-bake cheesecake with a luscious raspberry swirl, topped with fresh raspberries and a buttery graham cracker crust.
Ingredients
Units
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the Raspberry Swirl:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a springform pan and refrigerate.
- Make the Raspberry Swirl: Heat raspberries, sugar, and cornstarch mixture over medium heat until thickened. Strain and cool.
- Make the Cheesecake Filling: Beat cream cheese, sugar, vanilla, and lemon juice. Fold in whipped heavy cream.
- Assemble: Pour cheesecake mixture over crust. Swirl raspberry sauce on top using a toothpick.
- Chill: Refrigerate for at least 6 hours or overnight before serving. Garnish with fresh raspberries.
Notes
- For a firmer texture, freeze for an hour before serving.
- Substitute raspberries with strawberries for variation.
